pork rub recipe
The Best pork rub recipe
This rub is also perfect for any occasion. Whether it’s a weekend brunch where we’re serving it with scrambled eggs and fresh sourdough, or a simple lunch when we’re all craving something warm and savory, it doesn’t disappoint. My husband especially enjoys it when we’re hosting, because it’s easy to scale up—just double the recipe—and it’s always a hit with guests. Plus, the health benefits make it a great choice too. Pork is a leaner protein than you might think if you use the right cuts, and the spices in the rub add antioxidants and flavor without extra fat. My kids don’t even realize they’re getting more nutrients than they’d get from plain seasoned meat, which is always a win in my book.
Classic Pork Rub with Crispy Skin
A flavorful rub for succulent pork chops, ensuring a perfect balance of savory, smoky, and slightly sweet spices. Perfect for roasting or grilling.
🥘Ingredients
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp black pepper
- 1 tsp salt
- 1 tsp cayenne pepper (optional, for heat)
- 1 tbsp kosher salt
- 1 tbsp black peppercorns (coarsely ground)
- 1/2 cup olive oil
- 1/2 cup apple cider vinegar
- 2 cloves garlic
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Line a baking sheet with aluminum foil for easy cleanup. -
2
In a small bowl, combine all the rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, oregano, black pepper, salt, cayenne, kosher salt, and ground peppercorns). Mix well. -
3
If using a marinade, whisk together olive oil, apple cider vinegar, garlic, Dijon mustard, and thyme in a separate bowl. Coat the pork chops in the marinade and let them sit for at least 15 minutes (or up to 2 hours for deeper flavor). -
4
Pat the pork chops dry with paper towels. Rub the pork rub evenly over both sides of each pork chop. -
5
Place the pork chops on the prepared baking sheet. Bake uncovered for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) and the skin is crispy.
🔧Equipment
- Mixing bowl
- Measuring spoons
- Knife and cutting board
- Pork chops (6, ~6 oz each)
- Aluminum foil
- Oven or grill
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra crispiness, broil the pork chops for 2-3 minutes at the end of baking.
- Substitute pork chops with pork tenderloin or pork shoulder for a larger cut.
- Ensure the rub is applied generously for maximum flavor penetration.
- Store any leftover rub in an airtight container for up to 3 months.
Variations
- Add a pinch of red pepper flakes for a spicy kick.
- Mix in 1 tbsp of honey or maple syrup for a touch of sweetness.
Watch Video Of How Classic Pork Rub with Crispy Skin Works
❓ Frequently Asked Questions About Pork Rub with Crispy Skin
What is the best way to prepare pork for a pork rub recipe?
To prepare pork for a pork rub, start by trimming excess fat and any visible gristle from the meat. For best results, use a fresh cut like pork shoulder, pork butt, or pork chops. Pat the meat dry with paper towels to ensure the rub adheres well. You can also score the surface lightly with a knife to help the spices penetrate deeper.
How do I make a simple yet effective pork rub?
A basic pork rub can include a mix of:
– 1 tablespoon coarse kosher salt
– 1 tablespoon black pepper
– 1 tablespoon smoked paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
– ½ tablespoon cayenne pepper (adjust for heat preference)
– ½ tablespoon ground cumin
– ½ tablespoon dried thyme
Combine these ingredients in a bowl and mix thoroughly. For extra flavor, add a pinch of cayenne or a dash of brown sugar if you prefer a slightly sweet rub.
How long should I let the pork sit in the rub before cooking?
For maximum flavor infusion, let the pork sit in the rub for at least 30 minutes, but ideally overnight in the fridge. This allows the spices to penetrate deeply. If you’re short on time, a 2-hour resting period at room temperature works well.
What are some common mistakes to avoid when using a pork rub?
Avoid these mistakes:
– Overcrowding the pan – Cook pork in batches to ensure even browning and proper searing.
– Skipping the dry patting – Wet meat won’t develop a good crust; always dry it thoroughly before rubbing.
– Using too much rub – A light coating is enough; excess rub can make the meat soggy.
– Ignoring proper cooking temperature – Use a meat thermometer; pork should reach 145°F (63°C) for medium-rare or 160°F (71°C) for well-done.
Can I use a pork rub on different types of pork, or does it work best on one cut?
While a basic pork rub works well on most cuts, some variations may suit specific types better:
– Pork shoulder/butt – Great for slow-cooking (braising, pulled pork) due to its fat content.
– Pork chops – A dry rub works well for grilling or pan-searing.
– Pork loin – Best for roasting or broiling with a lighter rub.
For extra flavor, adjust spices based on the cut—e.g., add more garlic for chops or extra spices for slow-cooked pork.
